Zucchini Noodles With Pesto (Print Version)

Tender zucchini spirals with fresh basil pesto in 20 minutes

# What You'll Need:

→ Zucchini Noodles

01 - 2 medium zucchinis, spiralized
02 - 1 tablespoon olive oil
03 - Pinch of salt

→ Pesto

04 - 1 cup fresh basil leaves, packed
05 - 1/4 cup grated Parmesan cheese
06 - 1/4 cup pine nuts or walnuts
07 - 1 garlic clove
08 - 1/4 cup extra-virgin olive oil
09 - 1 tablespoon fresh lemon juice
10 - Salt and black pepper to taste

→ Garnish

11 - Extra grated Parmesan cheese
12 - Fresh basil leaves
13 - Crushed red pepper flakes, optional

# Directions:

01 - In a food processor, combine basil, Parmesan, pine nuts, and garlic. Pulse until finely chopped.
02 - With the processor running, slowly drizzle in olive oil and lemon juice until the pesto reaches a smooth consistency. Season with salt and pepper to taste.
03 - Using a spiralizer, transform the zucchinis into noodle-like strands.
04 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add zucchini noodles with a pinch of salt. Sauté for 2 to 3 minutes until tender but still firm.
05 - Remove from heat and toss zucchini noodles with desired amount of pesto, beginning with half and adjusting to taste.
06 - Divide between serving plates. Top with extra Parmesan, fresh basil leaves, and red pepper flakes if desired. Serve immediately.

# Expert Suggestions:

01 -
  • It is naturally gluten-free and low-carb.
  • Ready in only 20 minutes, making it ideal for busy weeknights.
  • The homemade pesto is packed with fresh basil, garlic, and Parmesan.
  • Highly customizable with different proteins or vegetables.
02 -
  • Use a food processor for the smoothest pesto texture.
  • Don't overcook the zucchini; 2-3 minutes is plenty of time for a tender-crisp result.
  • For nut allergies, replace pine nuts or walnuts with sunflower seeds.
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